View More View Less
  • 1 Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, India
Restricted access

Abstract

Indigenous yeast strains Kluyveromyces marxianus (MH6), K. marxianus (CH1), and Saccharomyces cerevisiae (C1) were screened for whey beverage production. K. marxianus (MH6) showed significantly higher (P < 0.05) fermentation efficiency (15.2%) as compare to other yeast strains. The conditions optimised for whey fermentation were 16 Brix, pH 5.5, 28 °C, and 72 h without agitation. For fermented whey beverage production, fruits viz., kinnow (Daizy), guava (Allahabad safeda), and mango (Safeda) were blended with whey at different ratios viz., 80:20, 70:30, 60:40, and 50:50. All ratios showed significant differences for biochemical and sensory analysis (P < 0.05), out of which ratios 60:40, 70:30, and 60:40 for whey kinnow, whey mango, and whey guava, respectively, were selected. To enhance the flavour of whey beverage, flavouring agents (cinnamon, cardamom, fennel seeds, and apple essence) were added. A panel of judges assessed all whey beverages on a hedonic scale basis, and cardamom whey guava beverage received the highest score of 8.16. The whey beverages were stored under refrigerated conditions after pasteurisation, and the shelf life was assessed to be 15 days. This study conferred that K. marxianus held the potential for fermented whey fruit blend beverages production and these beverages could be an alternative healthy refreshing substitute for synthetic bottled fruit beverages.

  • Altschul, S.F. , Madden, T.L. , Schäffer, A.A. , Zhang, J. , Zhang, Z. , Miller, W. , and Lipman, D.J. (1997). Gapped BLAST and PSIBLAST: a new generation of protein database search programs. Nucleic Acids Research, 25: 33893402. https://doi.org/10.1093/nar/25.17.3389.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Amerine, M.A. , Pangborn, R.M. , and Roessler, E.B. (1965). Principles of sensory evaluation of food. Academic Press, London, pp. 7277.

    • Search Google Scholar
    • Export Citation
  • Anonymous (2009). Post-harvest profile of Mandarin - CFTRI, Mysore, Available at: https://agmarknet.gov.in/Others/preface-mandarin.pdf.

    • Search Google Scholar
    • Export Citation
  • Caputi, A. , Ueda, M. , and Brown, T. (1968). Spectrophotometric determination of ethanol in wine. American Journal of Enology and Viticulture, 19: 160165.

    • Search Google Scholar
    • Export Citation
  • Divya, S. , Rongen, S. , and Farhaan, B. (2014). Development quality evaluation and shelf-life studies of whey guava beverage. International Journal of Recent Technology and Engineering, 4: 21712175.

    • Search Google Scholar
    • Export Citation
  • Donzella, L. , Varela, J.L. , Sousa, M.J. , and Morrissey, J.P. (2021). Identification of novel pentose transporters in Kluyveromyces marxianus using a new screening platform. FEMS Yeast Research, 21(4): foab026. https://doi.org/10.1093/femsyr/foab026.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Dubois, M. , Gilles, K. , Hamilton, J.K. , Rebers, P.A. , and Smith, F.A. (1951). Colorimetric method for the determination of sugars. Nature, 168: 167. https://doi.org/10.1038/168167a0.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Gethins, L , Guneser, O. , Demirkol, A. , Rea, M.C. , Stanton, C. , Ross, R.P. , Yuceer, J. , and Morrissey, J.P. (2015). Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus. Yeast ,32(1): 6776. https://doi.org/10.1002/yea.3047.

    • Search Google Scholar
    • Export Citation
  • Ghaly, A.E. and El-Taweel, A.A. (1995). Effect of micro-aeration on the growth of Candida pseudotropicalis and production of ethanol during batch fermentation of cheese whey. Bioresource Technology, 52(3): 203217. https://doi.org/10.1016/0960-8524(95)00026-B.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Hadiyanto , Ariyanti, D. , Aini, A.P. , and Pinundi, D.S. (2014). Optimization of ethanol production from whey through fed-batch fermentation using Kluyveromyces marxianus. Energy Procedia, 47: 108112.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Jitendra, K. , Rajesh, K. , Shailesh, T. , and Vijay, P.S. (2017). Physico-chemical and morphological evaluation of guava (Psidium guajava L.) genotypes under Tarai conditions. HortFlora Research Spectrum, 6(2): 97101.

    • Search Google Scholar
    • Export Citation
  • Kokkiligadda, A. , Beniwal, A. , Saini, P. , and Vij, S. (2016). Utilization of cheese whey using synergistic immobilization of β-galactosidase and Saccharomyces cerevisiae cells in dual matrices. Applied Biochemistry and Biotechnology, 179(8): 14691484, https://doi.org/10.1007/s12010-016-2078-8.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lane, J.H. and Eynon, L. (1923). Volumetric determination of reducing sugars by means of Fehling's solution with methylene blue as internal indicator. Journal of the Society of Chemical Industry. Transactions, 42: 3236.

    • Search Google Scholar
    • Export Citation
  • Leite, A.R. , Guimaraes, W.V. , de Araujo, E.F. , and Silva, D.O. (2000). Fermentation of sweet whey by recombinant Escherichia coli KO11. Brazilian Journal of Microbiology, 31: 212215. https://doi.org/10.1590/S1517-83822000000300011.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Longhi, L.G.S. , Luvizetto, D.J. , Ferreira, L.S. , Rech, R. , Ayub, M.A.Z. , and Secchi, A.R. (2004). A growth kinetic model of Kluyveromyces marxianus cultures on cheese whey as substrate. Journal of Industrial Microbiology and Biotechnology, 31: 3540. https://doi.org/10.1007/s10295-004-0110-4.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lowry, O.H. , Rosebrough, N.J. , Farr, A.L. , and Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biochemistry, 193: 265275. https://doi.org/10.1016/S0021-9258(19)52451-6.

    • Search Google Scholar
    • Export Citation
  • Martini, S. , Bonazzi, M. , Malorgio, I. , Pizzamiglio, V. , Tagliazucchi, D. , and Solieri, L. (2021). Characterization of yeasts isolated from Parmigiano Reggiano cheese natural whey starter: from spoilage agents to potential cell factories for whey valorization. Microorganisms ,9(11): 2288. https://doi.org/10.3390/microorganisms9112288.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Maya, D. and Ritu, P. (2016). Formulation of fruit (guava fruit juice) and whey based beverages flavoured with different herbs using natural sweetener as ‘stevia’. International Journal of Advanced Research ,4: 21832187. https://doi.org/10.21474/IJAR01/2040.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Miller, G.L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31: 426428. https://doi.org/10.1021/ac60147a030.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Perpetuini, G. , Tittarelli, F. , Battistelli, N. , Suzzi, G. and Tofalo, R. (2020). γ-Aminobutyric acid production by Kluyveromyces marxianus strains. Advances in Applied Microbiology, 129(6): 16091619. https://doi.org/10.1111/jam.14736.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Perpetuini, G. , Tittarelli, F. , Mattarelli, P. , Modesto, M. , Cilli, E. , Suzzi, G. , and Tofalo, R. (2018). Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley. FEMS Microbiology, 365(6): fny028, https://doi.org/10.1093/femsle/fny028.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Perpetuini, G. , Tittarelli, F. , Suzzi, G. , and Tofalo, R. (2019). Cell wall surface properties of Kluyveromyces marxianus strains from dairy-products. Advances in Applied Microbiology, 10: 79. https://doi.org/10.3389/fmicb.2019.00079.

    • Search Google Scholar
    • Export Citation
  • Saini, P. , Beniwal, A. , Kokkiligadda, A. , and Vij, S. (2017). Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol. Process Biochemistry, 62: 7989, https://doi.org/10.1016/j.procbio.2017.07.013.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Satyanarayana, T. and Gotthard, K. (2017). Applications of Kluyveromyces marxianus in biotechnology . In:Yeast diversity in human welfare. Springer Singapore, Singapore, pp. 439453. https://doi.org/10.1007/978-981-10-2621-8_17.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Tofalo, R. , Fasoli, G. , Schirone, M. , Perpetuini, G. , Pepe, A. , Corsetti, A. , and Suzzi, G. (2014). The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. International Journal of Food Microbiology, 187: 4149. https://doi.org/10.1016/j.ijfoodmicro.2014.06.029.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Tofalo, R. , Fusco, V. , Böhnlein, C. , Kabisch, J. , Logrieco, A. F. , Habermann, D. , Cho, G.S. , Benomar, N. , Abriouel, H. , Schmidt-Heydt, M. , Neve, H. , Bockelmann, W. , and Franz, C. (2020). The life and times of yeasts in traditional food fermentations. Critical Reviews in Food Science and Nutrition, 60(18): 31033132. https://doi.org/10.1080/10408398.2019.1677553.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Tittarelli, F , Varela, J.A. , Gethins, L. , Stanton, C. , Ross, R.P. , Suzzi, G. , Grazia, L. , Rosanna Tofalo, R. , and Morrissey, J.P. (2021). Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses. Microbial Genomics, 4(2): e000153. https://doi.org/10.1099/mgen.0.000153.

    • Search Google Scholar
    • Export Citation
  • Varela, J.A. , Montini, N. , Scully, D. , Van der Ploeg, R. , Oreb, M. , Boles, E. , Hirota, J. , Akada, R. , Hoshida, H. , and Morrissey, J.P. (2017). Polymorphisms in the LAC12 gene explain lactose utilisation variability in Kluyveromyces marxianus strains. FEMS Yeast Research, 17(3). https://doi.org/10.1093/femsyr/fox021.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Yamahata, N. , Toyotake, Y. , Kunieda, S. , and Wakayama, M. (2020). Optimal fermentation conditions and storage period of fermented beverages made from demineralized whey using Kluyveromyces marxianus. Journal of Food and Nutrition Research, 3: 117. https://doi.org/10.26502/jfsnr.2642-11000035.

    • Search Google Scholar
    • Export Citation
  • Zafar, S. and Owais, M. (2006). Ethanol production from crude whey by Kluyveromyces marxianus. Biochemical Engineering Journal, 27: 295298. https://doi.org/10.1016/j.bej.2005.05.009.

    • Crossref
    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription fee 2023 Online subsscription: 776 EUR / 944 USD
Print + online subscription: 896 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2022 0 0 0
Mar 2022 0 0 0
Apr 2022 0 0 0
May 2022 0 0 0
Jun 2022 0 0 0
Jul 2022 136 26 4
Aug 2022 20 12 0